Friday, January 7, 2011

Red Pepper Garlic Dip

Here's a good flavorful spread that's based on my Mayo post of 9/21/10. It makes a great dip for veggies and was really good on our grilled portabello mushroom burgers with grilled onion, Swiss cheese, and lettuce.

1 room temperature egg1/2 tsp salt1/2 tsp dijon mustardjuice of 1/2 lemon3/4 cup vegetable oil1 clove garlic1/4 cup roasted red peppersPlace all ingredients except the oil in a mini food processor. Process to combine, then slowly drizzle the oil in while continuing to process until smooth and creamy. Refrigerate for a while before using.